Gourmet

Chlodnik Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.

Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.

We love these tarts made with Italian prune plums—small oval plums that turn up at the market from late August until mid-October. These meaty plums have a rich purple-red color and hold their shape well when baked. Active time: 1 hr Start to finish: 3 hr

Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.

Steaming, a method often used by Asian cooks, works well with delicately flavored red snapper, since the aromatics (ginger, scallion, chile) are easily absorbed by the fish.

Poppy seeds have a tendency to go rancid quickly, so be sure to use a fresh jar (and refrigerate or freeze it afterwards).

Active time: 20 min Start to finish: 4 hr

If you can't find heirloom tomatoes near you, this salad would also be delicious with any ripe tomato from garden or market.

Guancette di Manzo When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute. Active time: 1 1/4 hr Start to Finish: 4 1/4